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Winter Squash Soup
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Winter Squash Soup
YIELD Makes 4 servings
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INGREDIENTS
| 1 | tablespoon low-fat vegetable oil spread |
| 1 | tablespoon minced shallot or onion |
| 2 | cloves garlic, minced |
| 3 | fresh thyme sprigs |
| 1 | pinch dried rosemary |
| 2 | packages (10 ounces each) frozen winter (butternut) squash, thawed |
| 1 | cup fat-free reduced-sodium chicken broth |
| 3 | tablespoons fat-free (skim) milk |
| Fat-free sour cream (optional) | |
PREPARATION:
- Melt vegetable oil spread in medium saucepan over medium heat. Add shallots, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk; stir until blended.
- Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.
This recipe appears in:
Soups
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cup soup |
| Sodium | 135 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 22 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 16 % |
| Calories | 116 |
DIETARY EXCHANGE:
| Vegetable | 4 |
| Fat | 1/2 |
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